Thursday, February 26, 2009



400 g pork chops
50 g cake flour ( low-gluten flour )
1 egg, beaten
100 g breadcrumbs

Marinate :
2 tbsp light soy sauce
some paprika
salt & pepper to taste


1. Rinse pork chops and pound, using either a meat mallet or the back of a knife. Add marinate and rub gently.

2. Coat marinated pork chops with flour. Dust away excess flour before coating with beaten egg. Lastly, coat with breadcrumbs.

3. Heat 500 ml of oil and deep-fry pork chops over low heat for 3 minutes. Then fry over medium-high heat for about 2 minutes. Drain oil.

4. Serve with salad cream, ketchup or chili sauce.

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